Sunday morning is usually Yuki thinks that the employees of the restaurant for breakfast, lunch on Sunday is the last shift of the week after which it finally arrives the day off and then possibly we are often in a comatose (x work on Saturday evening) but with the complacent smile of one who knows that soon will arrive well-deserved rest ... I said precisely that Sunday morning he arrives with a tray of croissants "bar around the corner and entertain us in a brief and fleeting picevolmente breakfast between one thing and do another on Sunday morning though for us it is a day job "is not equal to no other, just a different smell "as it is different even my mood, usually I am always very happy and I hum and whistle around the kitchen," which will have a poor mad but this Sunday, even on the morning of the day before, I cornettini prepared for our breakfast .. this morning in a seemingly quiet, imagine if in the middle of the first round of dough start to come the first unexpected guests ... between a charge and another I could make these cornettini perhaps better than I usually do at home even if the recipe is the same .. but in the kitchen of a restaurant's leavened dough that is wonderful ... as usual the photos are not fantastic but when I do the work can not be there to organize the set and then "right first time "!!!!! recipe is taken from puff pastry and michael roux find the link at the top right, I made it and rebuilt many times with or without yeast to rise very short, short or long, and always was excellent ...
25 g fresh yeast
250 ml milk 500 g white flour 12 g salt
50 gdi
sugar 275g of butter in the pastry rounds
Dissolve yeast in milk. Put the flour, salt and sugar in the planetary mix at low speed and with the hook and gradually add the milk with yeast. As soon as the dough comes away from the wall is smooth and is ready to rise 1 hour, Deflate the dough and let rise for 4 to 8 hours in the fridge ... but I made two risings of 1 hour ciascuna.Intanto flatten the butter between two sheets of film with the help of a beat meat or a rolling pin. Roll out the dough and place the butter in the center close it with strips of pasta that come out and stretch the dough into a rectangle: Fold a corner of the rectangle toward the center and then the other over the first, impellicolare everything and let stand in refrigerator for 30 minutes, repeat twice more. This link shows you how to make cornettini after the 3rd round of pastry: http://www.youtube.com/watch?v=U_VQZXC7GLQ&feature=related
After the pieces you can choose to freeze them or let them rise for 2 hours, brush with egg and milk mixtures and bake at 170 degrees for 12 minutes. If we remember that frozen before cooking should be a night to thaw and rise covered with a sheet of foil loosely and resting on a cloth napkin.
25 g fresh yeast
250 ml milk 500 g white flour 12 g salt
50 gdi
sugar 275g of butter in the pastry rounds
Dissolve yeast in milk. Put the flour, salt and sugar in the planetary mix at low speed and with the hook and gradually add the milk with yeast. As soon as the dough comes away from the wall is smooth and is ready to rise 1 hour, Deflate the dough and let rise for 4 to 8 hours in the fridge ... but I made two risings of 1 hour ciascuna.Intanto flatten the butter between two sheets of film with the help of a beat meat or a rolling pin. Roll out the dough and place the butter in the center close it with strips of pasta that come out and stretch the dough into a rectangle: Fold a corner of the rectangle toward the center and then the other over the first, impellicolare everything and let stand in refrigerator for 30 minutes, repeat twice more. This link shows you how to make cornettini after the 3rd round of pastry: http://www.youtube.com/watch?v=U_VQZXC7GLQ&feature=related
After the pieces you can choose to freeze them or let them rise for 2 hours, brush with egg and milk mixtures and bake at 170 degrees for 12 minutes. If we remember that frozen before cooking should be a night to thaw and rise covered with a sheet of foil loosely and resting on a cloth napkin.
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